Mario Batali's lamb scottadito with roasted squash recipe

This tender lamb dish is worth the effort as the meat literally melts in your mouth.

Will Budiaman

"Loosely translated, scottadito means 'burnt fingers,' a reflection of the fact that these little chops are so irresistible you can't wait to start eating them," says Batali. "We usually cook them rare or medium-rare, but don't worry if you get distracted while you're tending them on the grill — even well done, they are delicious. Scottadito is a classic Roman dish."

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Will Budiaman, a graduate of the French Culinary Institute in New York City, has worked at one of the city's top Italian restaurants and served as a full-time editor for the Cook channel at The Daily Meal for more than two years. He knows how to take professional-grade techniques and simplify them for the home cook, and he has extensive experience developing recipes. In addition, he has covered numerous major food and travel lifestyle events, including the New York City Wine and Food Festival, Cayman Cookout in Grand Cayman, and the Melbourne Food and Wine Festival in Australia.